How can I make breading stick better to pan-fried chicken or pork?!
How can I make breading stick better to pan-fried chicken or pork?
I have tried dredging pork chops in flour, then dipping in eggs, then dredging in bread crumb mixture.
I have tried dipping chicken in egg then dredging in flour.
The result is always a browned crust that falls completely off the meat. How can I prevent this from happening?
Answers:
When breading meats make sure the meat is dry first and then dredge in flour, egg mixture, and then your flour or breadcrumbs. One thing that will help your breading to stay on when cooking is to take your breaded meats and place them in the fridge or freezer for a little while. Refrigerating it makes it stick more to the meat. I don't know why but it just does.
I put mine in milk then the egg then the breading. By using flour as your first dip you are creating a barrier that is preventing the breading from clinging to the chicken, etc.... and dip them into the liquid quickly, in and then right out, into breading, coat well shaking off any loose breading then directly into oil that is HOT.
Also if you make your own bread crumbs make sure they are small enough. I use my food processor to make them very fine.
Make sure your chicken and pork are not wet before you dredge in flour. Dry off the meat real well then dip in flour, then in egg or milk, then in bread crumbs. This will ensure a good coating that will stay on. Also your oil may not be hot enough when you put the meat in the pan. You could also over bake it. That would ensure the coating will stick. Just dredge it like normal and place on a greased cookie sheet. Bake at 350 degrees for 45 minutes or until done. Don't have to stand over a hot stove and it's healthier. Hope this helps.
For your chicken, try soaking it in buttermilk for a couple hours, this will moisten/tenderize/flavor your meat and help the coating.
Also, after breading let the meat/chicken rest a bit (like an hour on a rack in the fridge )before frying...this will help the coating adhere.
See this quote:
"I think I combine a lot of what others are saying. Soak in buttermilk for a while (I try for at least an hour), dredge in seasoned flour, buttermilk again, seasoned flour again, then REST for an hour or so. I've found that if I don't let the chicken rest, the crust tends to separate from the chicken in the oil.
Also, don't immerse your chicken fully in the oil...use just enough oil so your chicken is a little over half submerged. That way, the steam has somewhere to go, at least for the first half of frying. If you immerse the chicken, your crust starts to form all over, but the steam from the meat gets trapped by the crust and will loosen it and/or make it soggy."
- http://www.chowhound.com/topics/375683...
Also: http://www.taunton.com/finecooking/artic...
http://www.english.ilstu.edu/students/ja...
Good luck and enjoy!
Well after you do the egg wash which is egg mixed with water or milk then bread it put your meat in the refrigerator for an hour also use a pam non stick spray on your pan even with a nonstick pan...
I had this problem too until my mother-in-law helped me. Turns out I was cooking the meat too fast. I now use an electric skillet (or you could use a regular skillet turned down really low). i always dip my meat's in egg and then bread crumbs and let then just simmer in the oil on a really low setting until they're nice and golden brown. It takes longer but it's sooo worth it! This has worked for me ever since! Good luck!!